Soft and Chewy Oatmeal Raisin Cookies
These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. These cookies are easy to make and so delicious!
Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious.
I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make.
If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else!
Recipe Ingredients
These easy oatmeal raisin cookies use simple ingredients that you may already have on hand! Let’s discuss each ingredient and why it’s crucial to this recipe:
- All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked. When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour can lead to cookies that won’t spread in the oven.
- Ground Cinnamon: I use ground cinnamon in all of my oatmeal cookies. Feel free to increase the amount if you love cinnamon!
- Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors.
- Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.
- Butter: As always, I used unsalted butter in these cookies. If you only have salted butter on hand, just reduce the salt to a tiny pinch. Your butter should also be softened to a cool room temperature.
- Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies. The brown sugar adds moisture and flavor to the cookies and also makes them chewier. The granulated sugar helps the cookies spread as they bake in the oven.
- Egg: The egg helps bind everything together. I suggest using a room temperature egg for best results.
- Pure Vanilla Extract: For a little extra flavor.
- Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite. If you’re not a fan of raisins, you can omit them or replace them with something else.
How To Make Oatmeal Raisin Cookies
To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. Then, stir in your rolled oats and set the mixture aside.
Next, mix up the wet ingredients. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes.
Next, beat in your egg and vanilla extract. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. At this point, your mixture should look like the picture above on the left.
Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. The finished cookie dough will look like the picture above on the right.
I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes. This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake.
Once the dough has chilled, line a couple of baking sheets with parchment paper or silicone baking mats. Remove the cookie dough from the refrigerator and scoop 1.5 tablespoon-sized balls of cookie dough onto the baking sheets. Then, gently press down each ball of cookie dough just slightly.
These oatmeal raisin cookies will take about 10 to 12 minutes in the oven. You’ll know they’re done when the edges are lightly browned and the tops of your cookies are set.
Frequently Asked Questions
Can I use quick oats?
I recommend using old-fashioned rolled oats because they will make the cookies chewier. However, you can replace them with the same amount of quick oats.
Why are my cookies not spreading in the oven?
There are a couple of things that could prevent your cookies from not spreading in the oven. First, it’s crucial to measure your flour correctly with the spoon and level method. Too much flour can lead to cookies that don’t spread.
It’s also important to slightly flatten each ball of cookie dough before baking them in the oven. This will help them spread some as they are baking!
Can I freeze this cookie dough?
Yes, this cookie dough freezes really well! I recommend lining a baking sheet with parchment paper, scooping the cookie dough onto the prepared baking sheet, and slightly flattening each ball of cookie dough. Freeze for 1 to 2 hours, then transfer the frozen cookie dough to a large freezer bag. You can bake the cookie dough from frozen, just add an additional 1 to 2 minutes to the baking time.
Baking Tips
- You may prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days. If the cookie dough is too hard to scoop, let it sit at room temperature for about 20 minutes and that should make it easier.
- If you want to make more cookies, you can easily double this recipe to make about 4 dozen.
- Want to soak your raisins? I personally skip this step, but if you want the raisins to be more plump in the cookies, simply place them in a bowl of warm water for 10 minutes. Once they’re ready, drain them and blot them really well with a paper towel before mixing them into the cookie dough.
- If you want your cookies to spread a bit more, you can press them down more like in the video below!
More Classic Cookie Recipes To Try!
- Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Snickerdoodle Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (150 grams) raisins
Instructions
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
Notes
Just tested my first batch of these cookies and they were excellent! Because we like pecans in our oatmeal raisins I cut the amount of raisins to 1/2 cup and added 1/2 cup pecans. and because I live above 5000 feet, I had to bake for 14 minutes. Thank you for a great recipe!
So glad the cookies turned out great for you!
I added currants, pecans and cardamom…yum! Thank you!
Can I use all white sugar instead of part brown?
The brown sugar reacts with the baking soda, I wouldn’t leave it out of these cookies.
Great recipe, I just ate 2 cookies! My 90 year old mother-in-law loves soft oatmeal cookies. I have used another recipe in the past, but could not remember which cookbook I found the recipe in. Saw your recipe and cookies pic online and decided to go with yours. My cookies looks like a professional baker made them (which I am not,lol). So, tomorrow when we visit her in the nursing home, will see if we get 2 thumbs up from her and the nursing staff! I think it is a winner!
That’s wonderful to hear, Patty! I hope everyone enjoyed the cookies!
I doubled the recipe becasue I was making them for Christmas. Let me tell you they came out So Delicious !! My son doesn’t like the raisins so I set aside a little less then 1\2 the dough without them for him. Once all his raisinless cookies were gone they came out so Awsome he started eating the cookies With the raisins !! Needless to say they were gone in 3 days… This is the only Oatmeal raisin recipe I will ever use. I gotta go check out your other recipes !!!
That is so wonderful to hear, Rinny! Let me know if you try any other recipes.
I love this cookie recipe so much. My only change is instead of a full cup of raisins, I use 3/4 a cup of raisins and 1/4 a cup of dark chocolate chip morsels. Initially I did so because my husband doesn’t like raisins but we both love dark chocolate. Needless to say, he and I both adore these cookies. They are ADDICTIVE, and I find I am making them once or twice a month. Thank you, thank you, thank you!
This is a good recipe.
The 5 yr old gobbled his up over the holiday, his papaw likes chocolate chunks in his oatmeal cookies…. he found papaws and started on those. :)Read the recipe -> follow directions and you will have a very good oatmeal cookie.
Thank. you for sharing it for us to make and enjoy!
Wow… these are fabulous. I added walnuts to them. Yum. They were a big hit at my family’s Christmas gathering. Thanks for the recipe!
Can I skip the raisins altogether, no chocolate chips or other stir-ins? Thanks! Making these now and have all other ingredients on hand!
Yes, that would be fine!
Danielle, I felt compelled to send you a comment about the oatmeal raisin cookies. In a word DELICIOUS! I work in a bread bakery and everyone that tried them was hands down saying they were the best cookies they’ve had! These are professional bakers.. Thank you for sharing your recipe ! Merry Christmas!
Thank you for taking the time to leave such a nice comment, Robert. I’m glad everyone liked the cookies!
Do you use dark brown sugar or light brown sugar in your moist and chewy oatmeal cookies?
Either one is fine, but I use light brown sugar.
Awesome recipe! I did half cup of raisins and half of pecans for an order and they were great! Although you say double will make 4dozen. I find that I only get a dozen per batch. .
I made oatmeal cookies for the first time last night for Christmas/gifts and used this recipe. I decided to substitute raisins for butterscotch chips, they are amazing!!! They are so yummy and the cook time was spot on. Only downside is I have to make more because my family became addicted ha! Now I’m making your chocolate chip cookie recipe and am so excited!
So glad you liked the oatmeal cookies, Christina!
I want to say these taste good I’m just a little confused my cookies turned out nothing like the picture They are super flat super crumbly and take forever to bake so the edges are dark by the time the middle is finished baking
Did you double check the ingredients to make sure you had everything? Did you also chill the cookie dough?
Are you at a high altitude? I live at 6500 ft and found that I have to generally tweak cookie recipes. Usually need to add more flour.
Delicious THANK YOU!
I added 1/2 tsp coconut extract along with the vanilla extract… great if you like coconut!
That sounds fantastic, Mary!
These are amazing!!! I am already going to have to make a second batch because everyone devoured them and I’ve had requests for more!
So happy to hear that, Tiffany!
These are the best oatmeal cookies I’ve ever made. Everyone loves them! Thank you so much!
So happy to hear that!
Because my daughter is gluten free, I used gluten free all purpose flour. It’s slightly soft, but with a chewiness to them too. Added all organic ingredients to include pecans, walnut, chocolate chips, raisins, moringa power, more cinnamon and nutmeg, and more vanilla.. This yielded 18 of the best tasting oatmeal cookies I’ve ever eaten. Your recipe was a great start. Now I have a gluten free cookie recipe forever. Thanks
So glad the gluten-free flour worked out great!
Can I use quick oats for this recipe?
The cookies won’t be quite as chewy, but that would be fine.
I want to make there’s cookies and the chocolate chip.i just have a question . My daughter is having a cookie party and we have to bring the batter to her house and then we will bake them at her house what I was wondering will these cookies be okay if I prepare them and keep them in the refrigerator for about 14 hours or so before baking?
Yes! The cookie dough will be fine for a couple of days in the refrigerator. If it’s too hard to scoop just leave it on the counter for 20-30 minutes and that should help. Make sure you slightly flatten the cookies to help them spread too.
Hands down my favorite oatmeal cookie recipe from now on! I swapped the raisins for dark chocolate chips and they’re now my boyfriend’s favorite cookie too! Oh and I brought some to work and they were a hit with everyone!
So glad to hear that, Maritza!
I made the batch of cookies and divided it in half.
I didn’t use raisins or chocolate morsels but I added dried cranberries and chopped pecans to one batch and cranberries and 3 tablespoons of philadelphia cream cheese to the 2nd batch. Moist, and delicious
Love the idea of using cream cheese, Lucy. Glad they turned out great for you!
So delicious! My husband hates raisins and he loved these cookies… he actually ate 3 tonight lol. Thank you for this yummy recipe
So happy to hear that, Melanie! 🙂
your oatmeal raisin cookies are delicious a suggestion try using butterscotch morsels there fantastic that way! Keep on baking, excellent recipes.
I have tried them with butterscotch, they are delicious too! Glad you liked the recipe, Peggy 🙂
I wonder if you can use date sugar (in powder form) in place of brown and granulated sugar?
I’m not familiar with date sugar, if it’s similar to brown sugar it may be okay.
So I made this original recipe and also made a batches where I replaced the raisins with Raisinets, I used 2, $1 boxes in each batch, one batch with milk chocolate Raisinets, and one with dark, and as a chocolate lover the dark chocolate Raisinets was much more pronounced chocolate flavor where the milk chocolate was barely noticeable as different than the original recipe, though I got 0 complaints about any of the cookies! Delicious.
Even though am in the US I found the grams super helpful as I simply weighed each ingredient.
Glad you liked the cookies!
Absolutely delicious. I am handicapped and am often in pain I used Cannabutter. The cookies are delicious. Would recommend in a heartbeat
Thank you, Denise! Glad you liked the cookies!
I made these and they are so good, not to sweet, turned out perfect!
I forgot to mention that I used shortening instead of butter, and these still turned out delicious!
That may be why they didn’t spread out very much, since shortening has a higher melting point than butter. Glad they still turned out great for you!
I used butter and they didn’t flatten out much at all. Still okay
Did you spoon & level your flour and slightly flatten the cookies?
Delicious! At first I was a little worried they wouldn’t turn out like oatmeal cookies I’m used to making (it’s been a few years since I’ve made oatmeal cookies), but they’re yummy! I then was doubly worried because they didn’t flatten at all, but kept their balk shape, so I squished them lightly, and baked them a couple minutes longer. All in all they’re delicious! And my boyfriend can’t wait to try your Apple Oatmeal cookies next!
Thank you for the recipe. 🙂
So glad you liked the cookies, Katie!